Thai-Style Halibut with Coconut-Curry Broth

Name: Thai-Style Halibut with Coconut-Curry Broth
Cook time: P0Y0M0DT0H27M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 teaspoons vegetable oil; 4 shallots, finely chopped (about 3/4 cup); 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note); 2 cups low-sodium chicken broth; 1/2 cup light coconut milk; 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning; 4 (6-ounce) pieces halibut fillet, skin removed; 5 cups baby spinach, washed; 1/2 cup coarsely chopped fresh cilantro leaves; 2 scallions, green part only, thinly sliced; 2 tablespoons fresh lime juice; Freshly ground black pepper; 2 cups cooked brown rice, for serving

Recipe courtesy of Ellie Krieger

Watch how to make this recipe.

Thai-Style Halibut with Coconut-Curry Broth

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Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Calories

418 calorie

Total Fat

8.7 grams

Saturated Fat

3 grams

Sodium

600 milligrams

Carbohydrates

41 grams

Dietary Fiber

2 grams

Protein

43 grams

Total: 27 min
Active: 27 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Calories

418 calorie

Total Fat

8.7 grams

Saturated Fat

3 grams

Sodium

600 milligrams

Carbohydrates

41 grams

Dietary Fiber

2 grams

Protein

43 grams

Total: 27 min
Active: 27 min

Ingredients

2 teaspoons vegetable oil

4 shallots, finely chopped (about 3/4 cup)

2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note)

2 cups low-sodium chicken broth

1/2 cup light coconut milk

1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning

4 (6-ounce) pieces halibut fillet, skin removed

5 cups baby spinach, washed

1/2 cup coarsely chopped fresh cilantro leaves

2 scallions, green part only, thinly sliced

2 tablespoons fresh lime juice

Freshly ground black pepper

2 cups cooked brown rice, for serving

Directions

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Steam or microwave the baby spinach for 2 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.